Sports and Porn

Sports and Porn

A vagabond discovering the wonders of the culinary world.
This blog is dedicated to Chef Brannon Soileau, until the book is published.

Sports and Porn

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Mussels.

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Culinary Institute of America

Mussels.

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Q: Did you love attending the CIA? I've been considering going there next fall.

Asked by Anonymous

More seafood.

I believe these are fried baby eels. I was iffy splashing lemon on them because it would sog up. Grabbed some, did it and that’s what exactly happened. Luckily, I could grab more after that first batch. I don’t know, it was so much better without the lemon. But that’s just me.

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Culinary Institute of America

More seafood.
I believe these are fried baby eels. I was iffy splashing lemon on them because it would sog up. Grabbed some, did it and that’s what exactly happened. Luckily, I could grab more after that first batch. I don’t know, it was so much better without the lemon. But that’s just me.

Tab this under one of the best things I have ever eaten.

Squid Ink Battered Calamari.

I don’t even have words for it. I also realized that some of the foods under this list have squid ink on them. For example, Chef Maraldo’s squid ink pasta. You know it’s good when you remember a food and you can still taste it in your mouth just thinking about it.

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Culinary Institute of America

Tab this under one of the best things I have ever eaten.
Squid Ink Battered Calamari.
I don’t even have words for it. I also realized that some of the foods under this list have squid ink on them. For example, Chef Maraldo’s squid ink pasta. You know it’s good when you remember a food and you can still taste it in your mouth just thinking about it.

Xiringuito Escriba in Barcelona is a restaurant by the beach. I don’t know if I would even call it a restaurant, so much as a joint (but that’s for another discussion, if you ever ask me or it comes out.) The fact of the matter is, this “joint” being by the beach, they served us seafood. A lot of seafood. This one is a salad with cooked tuna and mustard vinaigrette. Seriously reminds me a lot of John’s Island, considering they served a version of this salad, but a touch fancier.

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Culinary School

Culinary Institute of America

Xiringuito Escriba in Barcelona is a restaurant by the beach. I don’t know if I would even call it a restaurant, so much as a joint (but that’s for another discussion, if you ever ask me or it comes out.) The fact of the matter is, this “joint” being by the beach, they served us seafood. A lot of seafood. This one is a salad with cooked tuna and mustard vinaigrette. Seriously reminds me a lot of John’s Island, considering they served a version of this salad, but a touch fancier.

ZoomInfo

Here are the rest of the pictures from Estado Puro. Again, yum.

First post about EP below:

http://sportsandpornfoodblog.com/post/35559920376/estado-puro-in-madrid-is-run-by-chef-paco-roncero

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Culinary Institute of America

Culinary School

Here are the rest of the pictures from Estado Puro. Again, yum.First post about EP below:
http://sportsandpornfoodblog.com/post/35559920376/estado-puro-in-madrid-is-run-by-chef-paco-roncero

Here are the rest of the pictures from Estado Puro. Again, yum.First post about EP below:
http://sportsandpornfoodblog.com/post/35559920376/estado-puro-in-madrid-is-run-by-chef-paco-roncero

Here are the rest of the pictures from Estado Puro. Again, yum.First post about EP below:
http://sportsandpornfoodblog.com/post/35559920376/estado-puro-in-madrid-is-run-by-chef-paco-roncero

Here are the rest of the pictures from Estado Puro. Again, yum.First post about EP below:
http://sportsandpornfoodblog.com/post/35559920376/estado-puro-in-madrid-is-run-by-chef-paco-roncero

Here are the rest of the pictures from Estado Puro. Again, yum.First post about EP below:
http://sportsandpornfoodblog.com/post/35559920376/estado-puro-in-madrid-is-run-by-chef-paco-roncero

ZoomInfo

Estado Puro in Madrid is run by Chef Paco Roncero, who worked for Chef Ferran Adria at El Bulli. Fantastic tapas here. I was pleasantly suprised how it was a cocktail hour - meaning, it was not a sit down dinner, but rather we walked around and talked for the duration of the dinner. It was nuts. We had an open bar and to say that the experience is fantastic is an understatement.

EDIT: They only accept ten pictures at a time, apparently.

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Culinary Institute of America

Culinary School

Estado Puro in Madrid is run by Chef Paco Roncero, who worked for Chef Ferran Adria at El Bulli. Fantastic tapas here. I was pleasantly suprised how it was a cocktail hour - meaning, it was not a sit down dinner, but rather we walked around and talked for the duration of the dinner. It was nuts. We had an open bar and to say that the experience is fantastic is an understatement.
EDIT: They only accept ten pictures at a time, apparently.

Estado Puro in Madrid is run by Chef Paco Roncero, who worked for Chef Ferran Adria at El Bulli. Fantastic tapas here. I was pleasantly suprised how it was a cocktail hour - meaning, it was not a sit down dinner, but rather we walked around and talked for the duration of the dinner. It was nuts. We had an open bar and to say that the experience is fantastic is an understatement.
EDIT: They only accept ten pictures at a time, apparently.

Estado Puro in Madrid is run by Chef Paco Roncero, who worked for Chef Ferran Adria at El Bulli. Fantastic tapas here. I was pleasantly suprised how it was a cocktail hour - meaning, it was not a sit down dinner, but rather we walked around and talked for the duration of the dinner. It was nuts. We had an open bar and to say that the experience is fantastic is an understatement.
EDIT: They only accept ten pictures at a time, apparently.

Estado Puro in Madrid is run by Chef Paco Roncero, who worked for Chef Ferran Adria at El Bulli. Fantastic tapas here. I was pleasantly suprised how it was a cocktail hour - meaning, it was not a sit down dinner, but rather we walked around and talked for the duration of the dinner. It was nuts. We had an open bar and to say that the experience is fantastic is an understatement.
EDIT: They only accept ten pictures at a time, apparently.

Estado Puro in Madrid is run by Chef Paco Roncero, who worked for Chef Ferran Adria at El Bulli. Fantastic tapas here. I was pleasantly suprised how it was a cocktail hour - meaning, it was not a sit down dinner, but rather we walked around and talked for the duration of the dinner. It was nuts. We had an open bar and to say that the experience is fantastic is an understatement.
EDIT: They only accept ten pictures at a time, apparently.

Estado Puro in Madrid is run by Chef Paco Roncero, who worked for Chef Ferran Adria at El Bulli. Fantastic tapas here. I was pleasantly suprised how it was a cocktail hour - meaning, it was not a sit down dinner, but rather we walked around and talked for the duration of the dinner. It was nuts. We had an open bar and to say that the experience is fantastic is an understatement.
EDIT: They only accept ten pictures at a time, apparently.

Estado Puro in Madrid is run by Chef Paco Roncero, who worked for Chef Ferran Adria at El Bulli. Fantastic tapas here. I was pleasantly suprised how it was a cocktail hour - meaning, it was not a sit down dinner, but rather we walked around and talked for the duration of the dinner. It was nuts. We had an open bar and to say that the experience is fantastic is an understatement.
EDIT: They only accept ten pictures at a time, apparently.

Estado Puro in Madrid is run by Chef Paco Roncero, who worked for Chef Ferran Adria at El Bulli. Fantastic tapas here. I was pleasantly suprised how it was a cocktail hour - meaning, it was not a sit down dinner, but rather we walked around and talked for the duration of the dinner. It was nuts. We had an open bar and to say that the experience is fantastic is an understatement.
EDIT: They only accept ten pictures at a time, apparently.

Estado Puro in Madrid is run by Chef Paco Roncero, who worked for Chef Ferran Adria at El Bulli. Fantastic tapas here. I was pleasantly suprised how it was a cocktail hour - meaning, it was not a sit down dinner, but rather we walked around and talked for the duration of the dinner. It was nuts. We had an open bar and to say that the experience is fantastic is an understatement.
EDIT: They only accept ten pictures at a time, apparently.

Estado Puro in Madrid is run by Chef Paco Roncero, who worked for Chef Ferran Adria at El Bulli. Fantastic tapas here. I was pleasantly suprised how it was a cocktail hour - meaning, it was not a sit down dinner, but rather we walked around and talked for the duration of the dinner. It was nuts. We had an open bar and to say that the experience is fantastic is an understatement.
EDIT: They only accept ten pictures at a time, apparently.

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Culinary Institute of America

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ZoomInfo

Mercado De San Miguel is one of those things you have to do when you’re in Madrid. I remember Professor Rodriguez showing us a video tour of this place, and it looked beautiful. Seriously, it’s like a food market where you could bring thirty euros and have your lunch and dinner for a day. They have all sorts of things such as seafood, croquetas, tapas… They really have it all. One of the best culture shocks I’ve received in my life.

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Culinary School

Culinary Institute of Ameriica

Mercado De San Miguel is one of those things you have to do when you’re in Madrid. I remember Professor Rodriguez showing us a video tour of this place, and it looked beautiful. Seriously, it’s like a food market where you could bring thirty euros and have your lunch and dinner for a day. They have all sorts of things such as seafood, croquetas, tapas… They really have it all. One of the best culture shocks I’ve received in my life.

Mercado De San Miguel is one of those things you have to do when you’re in Madrid. I remember Professor Rodriguez showing us a video tour of this place, and it looked beautiful. Seriously, it’s like a food market where you could bring thirty euros and have your lunch and dinner for a day. They have all sorts of things such as seafood, croquetas, tapas… They really have it all. One of the best culture shocks I’ve received in my life.

Mercado De San Miguel is one of those things you have to do when you’re in Madrid. I remember Professor Rodriguez showing us a video tour of this place, and it looked beautiful. Seriously, it’s like a food market where you could bring thirty euros and have your lunch and dinner for a day. They have all sorts of things such as seafood, croquetas, tapas… They really have it all. One of the best culture shocks I’ve received in my life.